Vegan Cinnamon Raisin Quick Bread Recipe (Gluten Free)
rich, moist vegan quick bread bursting with juicy raisins under a blanket of warm cinnamon flavor. Gluten Free.
Welcome to my mom’s favorite Beaming Baker recipe of all time. Naturally, it’s not one of the 500 coconut recipes I’ve made and dedicated specifically to my mom over the nearly 5 years this blog has run.
Lol. My mom! What can I say, she likes to keep me on my toes! 😉
I originally shared this recipe back in November of 2018, and since then it’s become a bit of a thing. And by “thing” I mean a reader favorite. Have you tried this vegan quick bread yet?
If you try this vegan cinnamon raisin quick bread, leave a comment below and let me know what you think! You know I seriously love hearing from you.
In the meantime, why don’t we get super-festive, super-fall-ish and make a fresh, warm loaf of cinnamon raisin bread together? 🙂 Let’s bake this!
How to Make Vegan Cinnamon Raisin Bread
Preheat
First things first, preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper.
Dry Ingredients
Sift together all the dry ingredients in a large bowl: oat flour, almond flour, cinnamon, baking soda, baking powder and salt.
Water + Milk
Heat the water and milk until warm enough to prevent the coconut oil from solidifying once it’s mixed with these two ingredients.
Wet Ingredients
In a medium bowl, whisk together all of the wet ingredients: water, milk, coconut oil, coconut sugar, maple syrup and vanilla.
Combine
Add the wet ingredients to the dry ingredients and whisk together until combined and no flour patches remain. Fold in raisins and walnuts.
Pour Batter
Pour your vegan quick bread batter into the prepared loaf pan. Smooth into an even layer and dot with raisins and walnuts.
Bake, Cool and Enjoy
Bake for about 50 minutes. Cool completely and slice. Enjoy the best gluten free cinnamon raisin bread ever!
Testimonials for Vegan Cinnamon Raisin Quick Bread
Zeel says, “OMG. This bread is to die for! I could eat all of it in one sitting but have to control myself. I love this recipe because the ingredients are so clean, healthy and it is delicious! Thank you so much for sharing. In love with your blog!”
Amy Mae says, “Another amazing quick bread recipe. My kids love it too! Can’t wait until it’s “seasonally acceptable” to start making your pumpkin bread again. (Honestly I would have made it today but I didn’t have any pumpkin in the house lol. Kinda glad because this recipe is so good too.)”
Claribel says, “I’ve been a loyal Beaming Baker follower for a while now, and I’ve made her breads several times! They’re just so tasty! This one is great for breakfast or a snack. I spread some homemade chia seed mixed berry jam on it, and it’s heavenly. I added nutmeg and cardamom and pecans. I omitted the raisins and walnuts. I used grapeseed oil instead of coconut oil because it’s just what we had on hand. Delicious!”
Debbie says, “This bread is delicious! I am going to have to try your other quick breads!”
Kami says, “I’ve made this 3x—I absolutely love it! Please do more quick bread recipes. :)”
>>Related: Vegan Cinnamon Cookies
Storing and Freezing Your Vegan Quick Bread
Room Temp + Fridge: Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment. This vegan quick bread is best the first 3 days.
To Freeze: Store vegan quick bread in an airtight container or bag, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 15-second increments until just warm.
Just the right amount of dense & light, this vegan cinnamon raisin quick bread is the perfect homemade treat to bake. Bursting with juicy raisins under a blanket of warm cinnamon… yum!
So whaddya think? Was my mom totally right about this vegan cinnamon raisin quick bread or what? 🙂 I can’t wait to hear what you and your loved ones think of my vegan quick bread recipe. Just so you know, it’s such a pleasure sharing in these sweet, homemade kitchen moments with you. ‘Til the next one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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📸 Did you make this vegan quick bread recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
More Delicious Vegan Quick Bread Recipes
- Gluten Free Vegan Pumpkin Bread Recipe (GF, Dairy-Free)
- Super Moist Vegan Oatmeal Chocolate Chip Banana Bread (Gluten Free)
- Moist Vegan Gluten Free Zucchini Bread Recipe (GF)
- Best Moist Chocolate Chip Banana Bread Recipe (Vegan, Gluten-Free)
- Vegan Chocolate Banana Bread (GF)
- Gluten Free Pumpkin Bread Recipe
- Irresistible Healthy Banana Bread Recipe
- Easy Vegan Pumpkin Bread
- Easy Gluten Free Banana Bread Recipe (Vegan)
- Vegan Cinnamon Quick Bread
Vegan Cinnamon Raisin Quick Bread Recipe (Gluten Free)
- Total Time: 1 hour 15 minutes
- Yield: 10-12 slices 1x
- Diet: Vegan
Description
Vegan Cinnamon Raisin Quick Bread Recipe: rich, moist vegan quick bread bursting with juicy raisins under a blanket of warm cinnamon flavor. Gluten Free. Made with simple, whole ingredients.
Ingredients
Dry Ingredients
- 2 1/4 cups gluten free oat flour – if using homemade, make sure it’s very finely ground (not coarse)
- 1/2 cup finely ground, blanched almond flour
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup water
- 1/2 cup non-dairy milk
- 3 tablespoons melted coconut oil
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Add-in Ingredients
- 3/4 cup raisins
- 1/2 cup walnuts, chopped (optional)
Optional Topping
- 1 tablespoon walnuts, chopped
- 1/2 tablespoon raisins
Instructions
- Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
- In a large bowl, sift together all the dry ingredients: oat flour, almond flour, cinnamon, baking soda, baking powder and salt.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in raisins and walnuts.
- Pour batter evenly into prepared pan. Using a rubber spatula, smooth batter into an even layer. Optionally, sprinkle with walnuts. Tuck a few raisins into the batter. Lightly press toppings into the loaf.
- Bake for 45-55 minutes. Mine took 50 minutes. Insert a toothpick to check for doneness—once it comes out clean with just a few moist bits, it’s done.
- Allow to cool on a cooling rack for 1 hour. Lift out of pan, transferring loaf along with parchment paper directly onto the cooling rack. Allow to finish cooling for 1-2 hours. Slice loaf into 10-12 slices. Enjoy!
Equipment
Organic Extra Virgin Coconut Oil 16oz
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Blanched Almond Flour, Finely Sifted 1lb
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Buy Now → Notes
Room Temp + Fridge: Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment. Best the first 3 days.
To Freeze: store in an airtight container or bag, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 15-second increments until just warm.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Category: Quick Bread, Breakfast
- Method: Bake
- Cuisine: American
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I love fruit and nut breads and this vegan version looks fantastic! Perfect to make for my vegan sister when she next visits (hopefully soon!)
Oh definitely hoping it’s soon Jacqueline! 🙂
I printed out this recipe for my friend who is vegan! She can’t wait to try it.
That’s awesome! I know she’s gonna love it!
This was so simple and I love the mix of flour types. A keeper for sure! It’s so nice to have a slice of raisin bread in the morning.
So glad you enjoyed the flour combo Ginny!
We’re not a gluten free or vegan household, but we LOVE this bread! It’s so moist and yummy. We’ve given it to friends and they’re always surprised when I tell them it’s vegan and gluten free!
That’s awesome! I’m so pleased it’s been such a hit for your and your friends Tracy!
This bread looks so flavorful and perfect! I see myself enjoying a slice with a cup of tea!
It’s so good with a warm cozy drink! 😊
I love anything with cinnamon in, so this bread sounds amazing to me. I can’t wait to try it.
Haha then you’re seriously gonna love this one Dannii!
This is the perfect quick bread recipe for any occasion and the new go-to! Love how simple and delicious it is…vegan too! Thanks for another winner BB!
Whoop whoop! I’m so happy that you love so much about my vegan cinnamon raisin bread! Happy baking to you Traci. 🙂 Hugs!
Another amazing quick bread recipe. My kids love it too! Can’t wait until it’s “seasonally acceptable” to start making your pumpkin bread again. (Honestly I would have made it today but I didn’t have any pumpkin in the house lol. Kinda glad because this recipe is so good too.)
Aww thanks so much Amy Mae! 😊 It’s always such high praise to know that the little ones enjoy a recipe too. Here’s to enjoying the fall and all the yummy flavors it brings! 😋
What should the consistency of the batter be? Mine was not thick/sticky at all. It is in the oven now so I am crossing my fingers that it will come out okay! I used currants instead of raisins, a blend of walnuts/pecans and for the top I sprinkled pepitas and more currants. I am really really looking forward to his bread and I just hope it turns out as amazing as it sounds!!
Thank you for an awesome recipe, I love all of yours!
Hi Catherine, how did your quick bread turn out? 🙂 Thick/sticky: perhaps you’re thinking of another recipe? The batter for this bread isn’t overly thick at all. I hope you love it! 🙂
Dear Demeter
I’m in love with your recipes. Ok..for my own knowledge..it’s two times now I’ve tried your cakes and I have cracks on the cake during the baking time in the oven. why does this happen? Hmm..I have realised though that my measuring cup is a 100ml one..not a 120 ml for half a cup.so i was measuring wrong. Can this be the culprit? I did notice the batter was really too runny.The taste is amazing though.
Hi Mala! So happy you’re enjoying the recipes. Hm, some cracking on top is definitely normal for a quick bread (since the batter rises and expands while baking). It’s possible that the difference in size for the measuring cup could lead to some issues too. Did you make any other changes/adjustments to the recipe?
Thank you so much for your answer…I don’t have almond meal here in Seychelles..I replaced with oat as mentioned in your previous comments..I will check if almond meal can be homemade….because we so get whole almond nuts here..
Dear Demeter..if you see this text for a second time..my apologies..I thought I deleted the first one by mistake. The only change that I made is adding more oat as I didn’t have almond meal. I saw in a previous comment that you do advise to do so. I decided to try again with oat flour recipes as I find I have a hard time mastering it. There is no almond meal hear in Seychelles so I made my own with blanched whole almond, the only ones I had. I think I grinded it too much as it started to become sticky. I also tried a different cake, the vegan chocolate banana nut cake (my apologies for posting here). Well the consistency was much much better..that’s positive but the top layer was over baked (hard and almost sour)..so I stopped the oven at around 40 mins..so I dont know if it’s the almond meal being overlygrinded..or the hear from the oven..should I lower the temperature maybe at 340 ? I’m sorry for such a long text..I cant wait to bake a perfect oat cake..
Hi Mala, no apologies necessary! 🙂 For the oat flour, make sure you add exactly the amount that I recommend. For the almond flour: the stickiness is definitely a bad sign—it means that your almond flour is turning into almond butter. This adds too much extra fat to the recipe and hence, leads to poor results. Next time, when making almond flour, make sure to blend no more than 1 cup at a time, and use a high quality blender that can process foods into fine pieces. The finer the almond flour & the more it resembles flour, the more it acts like actual flour in a recipe. Also, take care to watch out for it turning sticky. 😉 Hope this helps in your baking adventures!! Good luck!
0h…so many valuable advices..thank you..I will keep trying..hopefully you will have a positive feedback soon..😁
Hi Demeter, thank you so much for sharing this scrumptious vegan recipe! I am just starting out on the vegan journey and it looks like I’ll be back to your website frequently. I was wondering, I am not gluten free and have some whole wheat flour I’d like to use up, do you think I can do a 1 to 1 substitution for the oat flour? Would the Almond flour still also be needed? Thanks in advance for your help 🙂
Hi Audrey, you’re so welcome! 🙂 Let’s see: the whole wheat flour will work just fine in a 1:1 sub. I highly recommend still using the amount of almond flour listed, it adds a delicious texture & lightness to the bread. If you don’t have almond flour on hand, be sure to sub it with 1/4 cup extra whole wheat flour. Can’t wait to hear what you think!! 🙂
OMG. This bread is to die for! I could eat all of it in one sitting but have to control myself. I love this recipe because the ingredients are so clean, healthy and it is delicious! Thank you so much for sharing. In love with your blog!
Hi Zeel! Oh my, I’m so happy to hear this!! I’d say you might just love this bread as much as my sister & mom do (they hide slices, is all I’m saying). Thank you so much for your kind words. Cannot wait to see what you bake next!! Hugs!
I am allergic to coconut. How do I substitute for coconut sugar, is that a one to one sub with granulated sugar?
Hi Tanya, yep, the granulated sugar should work just fine. 🙂 Hope you enjoy it!
Could I use almond meal instead of almond flour? Would it make much difference with this recipe in moisture, texture, etc?
Hi Samantha! Yep, that’s totally fine. 🙂 Happy baking!
I’ve been a loyal Beaming Baker follower for a while now, and I’ve made her breads several times! They’re just so tasty! This one is great for breakfast or a snack. I spread some homemade chia seed mixed berry jam on it, and it’s heavenly. I added nutmeg and cardamom and pecans. I omitted the raisins and walnuts. I used grapeseed oil instead of coconut oil because it’s just what we had on hand. Delicious!
Awww… I’m blushing over here, Claribel! 🙂 It’s so satisfying and, honestly, motivating to read a comment such as yours. Thank you so much for taking the time to leave such kind words. ❤️ Btw, that homemade chia jam (and the nutmeg, cardamom and pecans) sounds amazing!! Hugs!
This bread is delicious! I am going to have to try your other quick breads!
Thanks Debbie!! I’m so happy to hear it. 🙂 Can’t wait to hear your thoughts on the rest of my quick bread recipes.
Your recipes are so inspiring! I have made many many of them! I really would like to make this raisin bread, but I cannot have Almond flour, is there a substitute for it?
Hi Adrienne, thank you so much!! That’s so kind of you to say. 🙂 For the almond flour, sub with an additional 1/4 cup of oat flour. The texture won’t be perfect, but pretty close. Enjoy! <3
Hi, can I make muffins out of this recipe? Thanks! xoxo
Hi Erica! I sunset ties it myself, but I’ve had readers do this with my other quick read recipes without issue. I’d say bake them about 20 min, and check for doneness. Let me know how they turn out!
I’ve made this 3x—I absolutely love it! Please do more quick bread recipes. ☺️
Woohoo!!! I’m so happy to hear it!! I’ve done this one, pumpkin, lemon, banana oatmeal, banana and moist banana chocolate chip so far. What other flavors would you like to see? .
Can you please make a hot cross bun quick bread?
Hi, I need to be sugar free so would it still taste ok without the sugar? Also, do you have the nutritional info for this recipe?
Hi Jen! Unfortunately, I haven’t tested it without the sugar but I do know that the recipe would be imbalanced. You could try making it with a sugar-free substitute like this Lakanto Maple Flavored Sugar-Free Syrup or this Lakanto Monkfruit Natural Sugar Substitute. I haven’t trie these options yet, so let me know how it turns out! 🙂
Would it be possible to just add more maple syrup? If so, how much? .
Also, do you have the nutritional info for this recipe? Thanks
This bread looks super moist and delicious! Yummy . Would the recipe still work if I left out (excluded) the raisins as my children love cinnamon but really don’t like raisins. Thanks
Hi Tina! Yep, that should work fine. You could swap them for some additional chopped nuts, too. Happy baking!